Shrimp and Flying Fish Roe Fried Rice with Oyster Sauce: A Delicious One-Bowl Meal
Easy & Flavorful Shrimp and Flying Fish Roe Fried Rice Recipe Using Oyster Sauce
Today, I’m sharing a delightful ‘Shrimp and Flying Fish Roe Fried Rice’ recipe, elevated with the rich umami of oyster sauce. This dish features plump shrimp and bursting tobiko for a wonderful texture, making it a satisfying and easy one-bowl meal.
Main Ingredients- 20-25 large shrimp (cocktail shrimp)
- 2 Tbsp flying fish roe (tobiko)
- 1/3 medium zucchini
- 2 medium button mushrooms
- 1 small green bell pepper
- 1 small red bell pepper
- 1/4 medium onion
- 2 bowls cooked rice (warm)
Seasoning (Adjust to your taste)- 2 Tbsp oyster sauce
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
- 2 pinches salt
- 2 Tbsp oyster sauce
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
- 2 pinches salt
Cooking Instructions
Step 1
About an hour before you plan to make the fried rice, take the shrimp and flying fish roe out of the freezer to thaw at room temperature. For easier eating, remove the tail from each shrimp.
Step 2
Prepare your vegetables: dice the zucchini, button mushrooms, and onion into bite-sized pieces. Also, dice the green and red bell peppers. Cutting them to a size that you can feel in every bite will add great texture to the fried rice. Look how beautifully colorful these vegetables are!
Step 3
Heat a suitable amount of cooking oil in a pan over medium heat. Add the diced vegetables and stir-fry. Seasoning with about two pinches of salt at this stage will infuse the vegetables with flavor and make them tastier. Once the onion becomes slightly translucent, add the two bowls of warm cooked rice. Break up any clumps with your spatula and stir-fry everything together until well combined.
Step 4
Now, it’s time to season. Add 2 tablespoons of oyster sauce to the rice mixture and stir-fry until the sauce is well incorporated. Next, add the thawed shrimp and continue to cook until they turn pink. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with toasted sesame seeds. Give it a final stir to combine everything.
Step 5
For the grand finale! Turn off the heat. Gently fold in 2 tablespoons of flying fish roe. Stir for about 30 seconds – you don’t want to overcook the roe, just warm it through so it retains its delightful pop. And there you have it – your delicious Shrimp and Flying Fish Roe Fried Rice is complete!
Step 6
When I first got married, my husband wasn’t a big fan of oyster sauce, so I always seasoned fried rice with just salt. Now, though, he absolutely loves this shrimp and flying fish roe fried rice when I use a balanced combination of salt and oyster sauce! The depth of flavor from the oyster sauce really takes the fried rice to another level.
Step 7
Enjoy the wonderful contrast between the firm, succulent shrimp and the delightful pop of the flying fish roe in every bite. This one-bowl meal is fantastic served with some spicy, aged kimchi or a side of cool, crisp kkakdugi (radish kimchi). Happy cooking!
